Directions

Beat cream cheese and sugar with mixer on medium speed until well blended. Beat in egg and extract just until combined.

Melt butter and chocolate in a 2-quart saucepan over low heat, stirring often. Remove from heat. Whisk in remaining ingredients until smooth.

While brownie batter is still warm, spread half in prepared baking pan. Gently spread with Almond Swirl mixture. Spoon on remaining brownie batter, then spread to cover. With a spoon, gently swirl through batter in an over and under motion for a marbled effect (don't overwork).

Bake 40 minutes or until a wooden pick inserted near center comes out with moist crumbs attached. Cool in pan on a wire rack.

Lift by foil ends to cutting board. Cut in squares; remove from foil.

Tips & Techniques

Store airtight at cool room temperature up to 2 weeks or freeze up to 3 months.